Spring Matcha

This organic matcha offers a lively, robust character with a distinct bitterness that is balanced by a subtle underlying sweetness. It finishes with a refreshing aftertaste, making it versatile enough. It leans bitter, umami and fresh.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Mie, Japan from the Yabukita cultivar. This batch is from the Spring harvest.

Starts at $14.29 from Yuko Ono, or about $1.05/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $6.30 per session. Explore more green teas on Teadar.